Roasted Beet Soup with a Cashew Cream Swirl

This nourishing and comforting colorful vegan beet soup is easy to prepare and stunningly elegant, with a creamy cashew cream swirl that takes it over the top!

Soup weather is here and I’m all for a big comforting bowl of easy-to-make soup to keep me warm through these chilly months! Especially those that are candy for the eyes like this marvelously magenta beet soup here.

Why this Recipe Works:

Roasting the beet, parsnip and celery root before adding them to the pot caramelizes the veggies, enhancing their sweetness to bring out the best possible flavor.

Cooking the onions until lightly golden adds a rich, sweet flavor that’s balanced by the light and bright fennel and the spicy ginger.

The soup has a silky, smooth and creamy consistency without the addition of any dairy.

The soup is nourishing and full of nutrients to keep ya healthy through the chilly winter fall and winter months, without sacrificing yumminess.

It’s a trifecta of rustic root veggies pureed together for a soup that’s light and hearty at the same time!

How to make this Roasted Beet Soup with Cashew Cream:

Please see my step-by-step guide with the corresponding pics below. And please let me know in the comments below whatcha think of this format!

Cooks Tips:

Be sure to scrub your beets well before wrapping in foil.

To easily peel beets post oven, place under cold running water and take the skin of with your fingers. If it doesn’t easily come off, it means they’re not done yet!

Peel the parsnip with a veggie peeler and the celery root with a knife.

The addition of cashew cream to my beet soup was inspired by Andrea Bemis’ Beet Soup.

Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

Roasted Beet Soup with a Cashew Cream Swirl

This nourishing and comforting colorful vegan beet soup is easy to prepare and stunningly elegant, with a creamy cashew cream swirl that takes it over the top!

Prep Time20mins

Cook Time1hr30mins

Total Time1hr50mins

Course: Appetizer, Soup

Cuisine: Californian

Keyword: Beet Soup, Beet Soup Cashew Cream Swirl, Roasted Beet Soup

Servings: 6

Author: Daniela Gerson

Ingredients

Cashew Cream Swirl

1cupraw, unsalted cashewssoaked in warm water for 30 min

3/4cupwateradd an additional 1/4 if needed when blending

2clovesgarlicminced

2teaspoonsfresh lemon juice

1/4teaspoon kosher salt

Roasted Beet Soup

3largered beetsscrubbed and covered in foil

1parsnippeeled and cubed

1celery rootpeeled and cubed

1leekwhite and pale green parts only, rinsed and roughly chopped

1large yellow onion diced

1tablespoon ginger finely chopped

4clovesgarlicfinely chopped

3tablespoonsolive oil

2cupsvegetable stock

1cancoconut milk14.5 ounce/can

1/2teaspoon kosher saltmore to taste

1/4teaspoon black pepperfreshly ground

handful parsleyoptional

Instructions

Cashew Cream

To Prepare the cashew cream: Soak cashews overnight. Drain. Place cashews in a high speed blender with the rest of the ingredients. Blend on the highest setting possible until the mixture is completely smooth and creamy. Add more water, 1 tablespoon at a time, until you reached the consistency of a heavy whipping cream. Pour about 1/2 of the cashew cream into a jar and leave the remainder in the blender (you’ll be adding the soup to the blender to blend with the leftover cream.

Roasted Beet Soup

Pre-heat oven to 400 F degrees.

Beets: Scrub clean and wrap with aluminum foil and roast in the oven for 50-60 minutes, until a fork can easily slide into them. Small beets will cooker faster than large ones. Let cool and peel beets. Cut into wedges and set aside.

Parsnip & Celery root (they can roast in the same oven as the beets) toss with 2 tablespoons of olive oil, salt and pepper and roast on a baking sheet for 20 min, toss halfway through. When done set aside until ready to add to soup pot.

Leek & Onion, Ginger and Garlic: Heat 1 tablespoon of olive oil leave heavy bottomed pot over medium heat. Add the leak and onion, stirring often until they begin to brown and become fragrant, about 10 minutes. Then add the ginger, garlic, a pinch of salt and pepper and stir for a few more minutes.

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Hi, I’m Daniela! Welcome to Waves in the Kitchen. Your destination for colorful creativity and outdoor adventure, inspired by a passion for good clean food, surfing, and travel. I’m a private chef & content creator by day, and a surfer…also by day. I’m also very bionic…I’ll share more on that soon. Come join me on this wild healing journey, as I cook & find beauty in all the simple things around me. I’ll be sharing delicious recipes and inspiring you to live a more healthful plant filled life, filled with joy and gratitude.